Recipe of Delicious Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) Recipe.

You can have Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)

1. Take of pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper.
2. Prepare of olive oil.
3. Make ready of an onion, cut into 1/4-inch wide pieces.
4. Take of a red bell pepper, cored and cut into 1/4" thick slices.
5. Make ready of garlic, peeled and smashed.
6. Prepare of tomato, cut into 6 pieces (or 1/3 cup canned tomatoes).
7. Take of oregano.
8. You need of cumin.
9. Prepare of can of unsalted black beans, drained.
10. Make ready of bay leaves.
11. Prepare of water.
12. Prepare of another 3/4 teaspoon kosher salt.
13. It’s of white vinegar.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) instructions

1. STOVETOP INSTRUCTIONS:

In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear..

1. Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes..
2. Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes..
3. Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit..
4. Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered..
5. Enjoy with steamed rice, baked or boiled potatoes, some crusty bread….
6. SLOW COOKER INSTRUCTIONS

Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid.

Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours..